1 pound bacon slices
1 (1 ounce) package dry onion soup mix
2 cups shredded Cheddar cheese
2 eggs
1/2 cup chicken broth
1/2 cup mayonnaise
1 (10 ounce) can sliced mushrooms
4 ounces shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C). Sandwich 1 slice into each of 2 round pie tins.
Arrange bacon slices on unstuffed surface of pie.
In a large skillet over medium heat, cook bacon until crisp. Remove from skillet and slice bacon into pieces. Slice each piece of bacon into 1/2 inch thick slices. Arrange bacon strips in a single layer on top layer of quiche. Spread filling on top of quiche and arrange bacon strips in peeling mortar and pestle.
In a separate small bowl, blend together soup mix, eggs and chicken broth, yolks, mayonnaise and mushrooms. Fold mixture into filling pie crust.
Bake in preheated oven for 15 minutes, or until bubbly and cheese is golden brown. Remove from oven and cool.